I knew it.
I knew that once I started down the donut path with those cake donuts, the fall down the slippery slope to full on fried donuts with with crazy, delicious toppings was not far off. Totally knew it.
But it’s totally ok. I’m 100 % fine with it. Because look at those donuts . Fried, light, airy goodness with chocolate fudge and CAKE BATTER on top. That’s right. Cake batter. No big deal.
These were actually super easy because the donut is a fried up butter milk biscuit right from the can (no 8 hour yeast rising batter here- ain’t nobody got time for that). The chocolate topping is ice cream fudge topping, which is awesome. The cake batter flavor is boxed cake mix mixed with water and drizzled over the top. Shortcuts are fun sometimes, and completely allowed.
On a side note you guys, this is my last post before leaving on vacation for a week to go to Basin Harbor Club in Vermont. I haven’t decided whether I’ll post or not. I may just take a completely break from life for a week, which I think is also completely allowed (just like shortcuts). It’s ok, I’ll come back:). In the meantime you can crush a couple of batches of these donuts. Enjoy and see you soon!
Prep time: 5 minutes | Cook time: 10 minutes | Total time: 15 minutes
Yield: 8 donuts and 8 donut holes
- 1 can refrigerated buttermilk biscuits
- about 3 cups of oil
- 1 bottle hot fudge
- 1/2 cup cake mix
- 2-3 tbsp water
Fill the bottom of pan 2 inches thick with oil and heat oil until a drop of water placed in oil sizzles gently. If it sounds hards and angry, your oil is too hot; just turn it down a little! When your oil is ready, flatten out each biscuit and cut out the middle with a piping tip. Drop each donut in the oil and fry each side until golden brow, about 5 minutes on each side. Remove from oil and place on a cooling rack. When cool enough to handle, dip the top of the donuts in the fudge. Mix the cake batter and water until batter is thin enough to drizzle over the donuts, then drizzle it over each donut. Add sprinkles if desired). Eat up!